- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups (7 ounces) shredded mild Cheddar cheese
- 2 1/4 cups chicken broth
- 4 cups (7 ounces) chopped broccoli florets
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
- Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
- Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.
Makes four 1-cup servings.
Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
- 4 slices cooked and crumbled bacon
- Crackers, as desired
- Heat oven to 375° F.
- Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
- Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
- Serve with crackers.
This is so easy and fast to make. From the time you start to the time it is on the table is about 15 minutes. The guys love it.
- 1 Tbsp. oil
- 1 lb. beef stir-fry strips
- 2 cups frozen broccoli florets
- 1/4 cup hoisin sauce
- 1/4 cup Catalina Dressing
- 1 Tbsp. grated fresh gingerroot
- 2-2/3 cups hot cooked instant white rice
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until browned, stirring frequently.
- Add broccoli, hoisin sauce, dressing and ginger; stir. Cover. Cook 5 min. or until heated through.
- Serve over rice.
This is an ideal meal to make on a cold winter night. It’s easy to make, tastes great and sticks with you as head out to do some holiday shopping or find yourself taking the dog for a cold winter walk.
- 300 grams uncooked fettuccine pasta , broken in half (about 2/3 of a package)
- 3 cups broccoli, cut into bite sized pieces
- 1 tbsp butter
- 1 1/8 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1/4 tsp salt and pepper to taste
- 3 cloves garlic, minced
- 1 can Condensed Low Fat Cream of Broccoli Soup
- 1/2 cup low fat (1%) milk
- 1/4 cup Parmesan cheese, grated
- Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
- Meanwhile, in a large nonstick skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
- Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.
- 1 package Rice Noodles, cooked or 6 cups of cooked rice
- 6 boneless, skinless chicken thighs, cubed
- 1/2 lb of shrimp, deveined and peeled
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large red pepper, chopped
- 2 teaspoons fresh ginger, grated
- 1 head cauliflower, chopped
- 2 cups broccoli, chopped
- 3 carrots, sliced
- 2 tablespoon red curry paste
- 8 cups of chicken broth
- 2 cans of unsweetened light coconut milk
- 1/4 cup cilantro, chopped
- fresh bean sprouts
- Sauté the cubed chicken in a tablespoon of oil.
- Add onion, garlic and red pepper and sauté a 3 or 4 minutes
- Add the ginger and curry paste and stir fry that for another minute.
- Add remaining ingredients except the shrimp and cilantro, simmer until the vegetable as barely tender but still have a bit of bit to them.
- Add shrimp and cook until the shrimp is pink. Now add the cilantro.
When serving add the rice noodles to your individual bowl, add the soup, top with fresh bean sprouts for that added crunch.